Apple and cinnamon – possibly the best flavor combination in the world. I tend to use a lot of cinnamon in my baking, and always add a dash to my breakfast bowl. I find that it enhances pretty much any sweet meal, and especially apple desserts!
The spring has been pretty grey here in Sweden so far, so I’ve been doing a lot of baking to brighten the days a little and get some spring feels despite the rain outside, and this weekend I made this apple pie.
There are tons of different ways to make apple pie, but the American apple pie is probably the most beautiful to look at – and so tasty!
- 2 cups flour
- 1 tsp salt
- 100 g/ 3 1/2 oz non-dairy butter
- 4-6 tbsp ice water
- 1/2 cup sugar
- 1/4 cup flour
- ½ tsp cinnamon
- ½ tsp nutmeg, grated
- 1/4 tsp salt
- 8 Granny Smith apples, peeled and sliced thinly
- 2 tbsp non-dairy butter
- 1 cup raisins
- Combine flour and salt in a bowl. Cut the butter in pieces and add to the bowl. Pinch the mixture into a crumbly grainy dough. Add a splash of water, about 1 tbsp at a time, stir with a spoon and combine to a dough.
- Shape the dough into a ball and divide it in half, where one ball is slightly larger than the other. Wrap the balls in plastic wrap and place in the fridge for 45 minutes.
- Prepare the filling in the meantime; mix sugar, flower, cinnamon, nutmeg and salt in a bowl. Add apple slices and raisins and mix well.
- Preheat the oven at 220°C/430F. Roll out the larger ball to a round circle and press firmly into a greased pie form all the way up to the edges. Trim the sides so the dough doesn't hang over the edges too much. Spoon the apple filling into the shell, cut some pieces of butter and sprinkle on top.
- Roll out the other ball and either place it over the pie as a lid, or slice it in stripes and arrange over the pie like I've done. Hide the ends of the stripes inside the edges of the pie form and bake in the oven for 40-50 minutes until the pie is golden.